Chitosan nanoparticles
are highly bioadhesive, which indicates that they easily attach to
living tissues due to their small sizes (Dudhani & Kosaraju, 2010).
The decrease in weight loss of shrimp using chitosan nanoparticles
as glazing material during frozen storage may be due to the interaction
of chitosan nanoparticles with proteins at the surface tissue
of shrimp; therefore, minimizing their denaturation and decreasing
sublimation of water during frozen storage.